Tomato Dinners 2019, September 10-14

Tomato Dinners 2019

September 10-14

Reserve now on line  or call: 510 547-5356

Think of it as a party, with plenty of old friends:

Cherokee Purple, Marvel Stripe, Black Pineapple, Early Girl, German Red, Brandywine.
We’re expecting some new friends too:
Chocolate Sprinkles, Red “Tommy Toe,” maybe even Atomic Fusion–from an array of farms, north and south.  

Bay Area farmers have been busy these past 29 years and more, improving their soils, creating new growing methods, making their tomatoes amazing.

29th Annual Tomato Dinners  2019

MENU

Antipasti:  salads, soup, smaller items

Tomato sampling:   German Red, Marvel Stripe, Brandy-
wine, Cherokee Purple, and Black Pineapple

Heirloom tomato caprese salad with burrata cheese

Oysters on the half shell with strawberries, Sweet 100s, horseradish, and lemon

Scallop crudo, tomatoes three ways, and candied walnuts

Salad of cucumbers, mixed cherry tomatoes, parsley, Butter
beans, yogurt, and lentils

Lonza with cress, marinated heirloom tomatoes, Castelmagno cheese, and old aceto balsamico

Garden lettuces vinaigrette

Soup:  tomato soup alla Campbell with fried green tomato and provolone bun

Pork belly with watermelon and oyster-tomatillo salsa

Fried green tomatoes with peaches, sherry/tomato aïoli, and herbs
 
Primi
Garganelli with Brandywine tomatoes, vodka, and mint

Linguine verdi with tomato-braised short rib and Castelmagno cheese

Tomato gnocchi with razor clams, summer squash, and mixed cherry tomatoes

Rosa Bianca eggplant cappelletti with spicy tomato sauce and caprino fonduta

Spaghetti all’amatriciana

Chanterelle mushrooms, sweet corn, and ricotta cannelloni with
Early Girl tomato 
mostarda and sherry-brown butter

Orecchiette with sand dabs, tomato-raisins, and squash blossoms
 
Secondi
Braised beef brisket with Acquerello Carnaroli risotto, Green
Zebra tomatoes, 
and giardiniera

Brown butter-aged pork loin with green chili, salsa fresca, and
cured yolk

Peperonata-stuffed tomato with Gorgonzola fondutapangrattato,
and 
harissa verde

Chicken and lobster sausage with pickled green tomatoes and
parsnip 
crema

Charcoal-grilled bigeye tuna with Castelvetrano olives, pole beans, fried red onions, vinegar potatoes, Early Girl tomatoes,
and tomato 
aioli
 
Dolci
Ricotta zeppole with Early Girl tomato curd, basil ice cream, and candied lemon peel

Corn milk cake with honey-roasted tomatoes and blackberries, rosemary blossoms, and whipped mascarpone

Flourless bittersweet chocolate cake with tomato caramel and whipped cream

Tartlet of green tomatoes, apples, walnut frangipane, tomato leaf whipped cream, saba, and candied walnuts

Menu is a la carte, and subject to minor changes

Reserve now on line  or call: 510 547-5356

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2019-09-10T17:26:00+00:00September 10th, 2019|Coming up...|0 Comments

Oceanic Dinners Menu July 9th through 14th Tuesday through Sunday

oliveto-oceanic-dinners-2019-menu

Masterpiece!

The finest seasonally available seafood, from healthy fisheries around the world, all responsibly caught, within an exceptional menu.

Reserve Online or Call 510.547.5356

MENU

Crudi
Snapper with peaches, green almonds, Jalapeño pepper, and basil pesto

Scallop in its shell with plums, black truffle, buttermilk, and chocolate-mint

Coon-stripe shrimp with strawberries, horseradish, pickled ramps, and old aceto balsamico

Tuna-stuffed cannoli with figs, mascarpone, chili, and avocado purée

Swordfish carpaccio with artichokes, sweet corn, and basil
 
Other starters
Tuscan-style monkfish liver pâté

Cod tripe brasato with Butter beans, breadcrumbs pangrattato, and salsa verde

Smoked salmon, squid ink brioche, black garlic aïoli, and dill

Fried smelt with lardo and romesco sauce

Garden lettuces vinaigrette

White gazpacho with sardines and capers
 
Pasta
Spinach linguine with shrimp, chili, corn, and basil

Acquerello Carnaroli risotto with lobster, Chanterelle mushrooms, and hazelnuts

Parsnip tortelli with razor clams, pancetta, parsley, and potato

Seaweed trenette with bigeye tuna, citrus preserves, oregano, and cured egg yolk

Green almond casoncelli with sand dabs, nectarines, and old aceto balsamico

Squid ink gnocchi with beef “merguez,” anchovy, and ricotta salata
 
Main courses
 White sea bass cioppino

Seared bay halibut with pancetta potato cake and truffle salsa

Shrimp with polenta, hollandaise sauce, and egg yolk

Petrale sole with potatoes alla livornese

Merguez-stuffed squid with eggplant caponata, basil, and smoked Parmigiano

Summer vegetable main course tba

Menu is a la carte, priced consistant with our regular menus.
~~~~~~~~

This year marks our 18thOceanic Dinner event.  Despite the general news about the oceans— global warming, overfishing, increased acidity, and pollution—our excellent fishmonger, Tom Worthington, of Monterey Fish Market—tells us that the supply and variety of sustainable fish is very good this year.

This can only e so because of the practices of Tom and Monterey Fish owner (since 1979) Paul Johnson, who source fish from well-regulated fisheries, from boats that fish sustainably, in season, and cleaning the catch immediately and handling them gently.

Chef Brian’s work from Tom’s list of available sea foods has produced this year’s menu—a creatively and well-thought-out mix of the fish and shellfish that excited him most.

Reserve Online or Call 510.547.5356

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2019-06-25T17:17:29+00:00June 25th, 2019|Coming up...|0 Comments

Oceanic Dinners Announced Tuesday – Saturday, July 9th through 13th

oliveto-oceanic-dinners-2019

Preparations in the kitchen have begun.

 

Oceanic Dinners Announced Tuesday – Saturday, July 9th through 13th

Our Oceanic Dinners will begin in a little less than a month, and because many of our customers—pescatarians and pescaphiles alike—make plans around these very special dinners, we’re announcing the dates now.

This event is the most exciting, and challenging, of our special dinners.  Working with Monterey Fish Market’s Tom Worthington, Chef Brian Griffith’s task is to narrow down Tom’s offerings (insofar as he can predict exactly what  will be available a month from now) from fisheries near and far, which include sustainably harvested fish and seaweeds, mollusks and crustaceans, and imagine dishes that display and bring out what is remarkable about each of these exquisitely fresh sea organisms.  A daunting task, but one that excites not just Brian but the whole kitchen.

Details and menu will follow.

Reserve Online or Call 510.547.5356

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2019-06-23T16:47:48+00:00June 23rd, 2019|Coming up...|0 Comments

Valentine’s Day Menu–2019

      MENU FOR VALENTINE’S DAY  2019

Stuzzichino: Parmesan cheese gougèreswith Perigord truffle mousse
Consomméof Liberty Farms duck
~or~
Antipastoof Maine lobster with blood orangegelée, fennel, andfines herbes
Acquerello Carnaroli risottoof Black Trumpet mushrooms and
Perigord truffle
~or~
Ravioliof sunchoke and beets withvin santo, apple, and 108-month-agedParmigiano Reggiano cheese
Pan-roasted black sea bass with celeriac, Lacinato kale, and Osetra
caviar spumante
~or~
Roast Liberty Farms duck with Perigord truffle sausage, barley,
Seville orange, and sugo
Dessert selections tba

95. per person
A 20% pre-tax Service Charge will be added.

Dinners from Sicily-Menu

Menu for Sicilian Dinners
January 29 through February 1, 2019

For our Dinners from Sicilly, Chef Jonah has been looking for a balanced menu between the simplicity and comfort of food from the street, and the complexity and refinement of food from the home, both modest and grand.  Here’s what he came up with.

Menu for Sicilian Dinners
January 29 through February 1, 2019

Antipasti
Sierra mackerel alla stimpirata
Salad of winter citrus with Castelvetrano olives, pistachios, and wild oregano
Sausalito Springs watercress with Chanterelle mushroom conserva, sherry vinegar,
and walnut brittle
Goat spitini with marinated olives
Cured and smoked swordfish with winter vegetable caponata
Soup:  zuppa di ceciwith cipolline onion agrodolce

Primi
Rigatoni with cauliflower, pine nuts, and raisins
Spaghetti with sea urchin
Pasta grattata with Delicata squash and ricotta
Potato gnocchi with ragù alla salsiccia
Tagliolini with white anchovy, garlic, chili, and bottarga di muggine
Ravioliof ricotta and mint with walnut pesto

Secondi:  grills, sautés, roasts, and rotisserie
Grilled tuna sausages with tomato-braised escarole, fennel, and breadcrumbs
Red-wine-braised duck leg with polentaand rapini
Pistachio-crusted monkfish with braised Treviso radicchio and Seville orange marmellata
Spit-roasted goat with Yukon Gold gratin and salmoriglio

Contornocanederli of braised goat with fiore sardopecorinocheese

Desserts: to come

Dinners will be from an a la carte menu, pricing will be similar to our daily menu.